chicken nOOdle sOup

AuthorHeather WallaceCategory, DifficultyBeginner

I love autumn when the leaves turn colors and there's a crispness in the air that's not quite cold enough to be uncomfortable.

When the smells of pumpkin spice, nutmeg, and cinnamon are in the air everywhere you go. It's time for visiting the orchard to get apple cider and donuts, curling up on the couch in a fluffy robe with a cup of tea....or soup!

It's definitely a time for comfort food, and chicken noodle soup is on the top of my list to make. This recipe I've developed over the years and I've tweaked it so many times that I couldn't tell you what the original recipe was. I crave this soup all the time, even in the summer when it's hot, it's that good!

Yields6 Servings

 2 Chicken breasts, cubed
 4 Stalks celery, chopped
 4 Carrots, chopped
 1 Large onion, chopped
 2 Cloves garlic, minced
 Pinch of red pepper flakes (for a little heat)
 ½ cup White wine
 ½ Bag egg noodles
 7 cups Hot water
 7 tsp Better Than Bouillon Chicken Base
 ¼ tsp Black pepper
 ½ Bay leaf
 1 1/2 teaspoon Parsley (fresh or dried)
 Olive oil

Gather the Ingredients . . .
1

Cook the Chicken . . .
2

In a large dutch oven or stock pot heat a drizzle of olive oil over medium heat. Place 2 cubed chicken breast in hot oil and brown, about 5-7 minutes or until cooked.

Remove chicken from pan and set aside.

Saute the Vegetables . . .
3

Combine 7 cups of hot water and 7 teaspoons of chicken base, stirring until dissolved, set aside.

Add another drizzle of oil and add 4 celery stalks chopped, 4 chopped carrots, and 1 large chopped onion. 

4

Cook stirring often until vegetables are soft but still have a bite to them. 

Add 2 cloves of minced garlic and a pinch of red pepper flakes, cook for 30 seconds more until fragrant. 

Pour in 1/4 cup of white wine and scrape the bottom of the pan to deglaze.

Simmer . . .
5

Stir in the chicken base mixture, 1/4 teaspoon of black pepper, 1/2 of a bay leaf, 1 1/2 teaspoons of fresh or dried parsley, and 1/2 bag of egg noodles.

Return cooked chicken to pot.

Bring to a low boil and reduce heat, simmer for 20-25 minutes or until noodles are cooked and vegetables are soft.

Serve and enjoy!

Ingredients

 2 Chicken breasts, cubed
 4 Stalks celery, chopped
 4 Carrots, chopped
 1 Large onion, chopped
 2 Cloves garlic, minced
 Pinch of red pepper flakes (for a little heat)
 ½ cup White wine
 ½ Bag egg noodles
 7 cups Hot water
 7 tsp Better Than Bouillon Chicken Base
 ¼ tsp Black pepper
 ½ Bay leaf
 1 1/2 teaspoon Parsley (fresh or dried)
 Olive oil

Directions

Gather the Ingredients . . .
1

Cook the Chicken . . .
2

In a large dutch oven or stock pot heat a drizzle of olive oil over medium heat. Place 2 cubed chicken breast in hot oil and brown, about 5-7 minutes or until cooked.

Remove chicken from pan and set aside.

Saute the Vegetables . . .
3

Combine 7 cups of hot water and 7 teaspoons of chicken base, stirring until dissolved, set aside.

Add another drizzle of oil and add 4 celery stalks chopped, 4 chopped carrots, and 1 large chopped onion. 

4

Cook stirring often until vegetables are soft but still have a bite to them. 

Add 2 cloves of minced garlic and a pinch of red pepper flakes, cook for 30 seconds more until fragrant. 

Pour in 1/4 cup of white wine and scrape the bottom of the pan to deglaze.

Simmer . . .
5

Stir in the chicken base mixture, 1/4 teaspoon of black pepper, 1/2 of a bay leaf, 1 1/2 teaspoons of fresh or dried parsley, and 1/2 bag of egg noodles.

Return cooked chicken to pot.

Bring to a low boil and reduce heat, simmer for 20-25 minutes or until noodles are cooked and vegetables are soft.

Serve and enjoy!

chicken nOOdle sOup
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